Libby's Famous Pumpkin Pie

LIBBY'S® Famous Pumpkin Pie

I will usually try a recipe once the way it’s written and then next time, change it up according to my taste, texture or expectations.  However, Libby’s has perfected the pumpkin pie recipe and I make it exactly as the recipe calls every time.   Occasionally I will use substitute the cinnamon, ginger and cloves with 1 ¾ teaspoons of pumpkin pie spice.

Prep:                     15 min

Cooking:              55 min

Level:                    Easy

Cooling:                2 hours

Yields:                   8 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.

Ingredients

·        ¾ C granulated sugar

·        1 teaspoon ground cinnamon

·        ½ teaspoon salt

·        ½ teaspoon ground ginger

·        ¼ teaspoon ground cloves

·        2 large eggs

·        1 can (15oz) Libby’s 100% Pure Pumpkin

·        1 can (12 fl oz) evaporated milk

·        1 unbaked 9-inch (4 cup volume) deep dish pie shell

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. 

I like to eat my pumpkin pie with cold Cool Whip on top.